Pistachio and Cranberry Goat’s Cheese Roll
This Pistachio and Cranberry Goat’s Cheese Roll is perfect for when you need to entertain in a hurry. This appetizer or starter certainly has a festive and colourful air about it.
It is very simple to prepare, and tastes as good as it looks.
Serves 4 – 6
Ingredients
125 ml pistachio nuts, shelled
10 ml ground coriander
10 ml ground cumin
3 ml dried thyme
125 ml dried cranberries, roughly chopped
250 g goat’s cheese, in a log shape
To serve: Bruschetta, savory biscuits, pita wedges or fresh French bread, sliced
Method
- In a small pan over medium-high heat, dry roast the pistachios; add in coriander and cumin after 3 minutes.
Roast until fragrant; about 4 – 5 minutes in total, stirring fairly frequently. Allow cooling.
- Combine the pistachios, coriander, cumin and thyme with the cranberries.
- Place on a flat plate, and roll the goat’s cheese log in the mixture until completely coated with the mixture.
- Place on a serving dish; sprinkle the remaining pistachio and cranberry mixture around the log.
- Store at room temperature for at least 15 minutes before serving.
- The cheese will then soften nicely and become easier to spread.
- Serve with a variety of bruschetta, savoury biscuits, pita wedges and/or fresh sliced bread.
Variation:
- Add 125 ml finely chopped glacé figs in step 2. Omit spices and thyme.
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